Vegetable Frittata Wedges

Mmmmmm! What a PERFECT way to create a delicious brunch with your garden's bounty!

Aren't garden fresh vegetables so personally rewarding to enjoy? You know they are picked at their peak, that they have been grown with love and care by your hands, that they taste amazing and that their nutrient content is also fabulous for your body and health. So, showcase your harvest in a BEAUTIFUL way as these Vegetable Frittata Wedges provide a vibrant addition to both your recipe collection and meal menu.

2 tsp olive oil
Olive oil pan coating spray
1 small yellow onion, thinly sliced
1 small red onion, thinly sliced
1 can (11 oz.) asparagus spears. drained
1 red pepper, cut into thin strips
1 zucchini, cut into thin strips,
8 eggs, beaten
Fresh ground black pepper and salt
3 Tbsp Parmesan cheese, grated

Coat a quiche dish with the olive oil pan coating then spread the olive oil around the base of the pan. Spread the red and yellow onion slices in a thin layer to cover the bottom of the pan. Arrange the asparagus, red pepper strips and zucchini strips like wheel spokes on top of the onions, alternating colors to make it pretty. {Omigoodness, isn't it just SO pretty?!}

Next, gently pour the beaten eggs over the top of the arrangement and sprinkle on salt and freshly ground black pepper to your preference. Sprinkle the Parmesan cheese over the top and bake, uncovered at 375 degrees for about 20 minutes. Allow to cool for 10 minutes and then cut into thin wedges and serve. Serves 6-8.
Recipe courtesy of "Ultimate Recipe Cookbook", by Trident Press.